Spiralized Zucchini Pasta alla Puttanesca

• porcje: 2 servings
• czas aktywny: 15 minutes
• całkowity czas: 25 minutes

Składniki

2 medium zucchini (peeled)

1 tbsp extra virgin olive oil

9 oz cherry tomatoes (255 g, cut in half)

4 cloves garlic (finely minced)

2 small chilies (seeds removed, finely minced)

1 tbsp baby capers

1/3 cup pitted Kalamata olives (about 12 olives)

2 cups fresh basil leaves (lightly packed, chopped (measured before being chopped))

2 tbsp parmesan cheese (grated - to serve, optional)

Wskazówki

Using your spiralizer, make zucchini noodles. If you don't have one, you can use a julienne slicer or a mandoline slicer. Set aside.

Heat olive oil in a non-stick skillet over medium heat. When the oil is hot, add tomatoes, garlic, chili, capers, and olives. Sauté for about 30 seconds. Add 1 tablespoon of water, cover with a lid and cook on low-medium for about 4 minutes or until tomatoes are soft.

Turn off the heat, stir in basil and zucchini pasta. Toss to coat zucchini noodles with tomato mixture. Season if needed. Serve immediately and sprinkle with grated parmesan.

Wartości Odżywcze

• Wielkość Porcji: 1 /2
• Kalorie: 203 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 2 g
• Cholesterol: 3 mg
• Sód: 585 mg
• Węglowodany Całkowite: 19 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 10 g
• Białko: 7 g